SIP & SCRIBBLE

By Leigh Goff

Wine tasting and writing fiction may seem like two very different realms, but when you look closer, you'll see that they share intriguing similarities. Both experiences involve sensory exploration and the art of storytelling.

I recently began a journey into wine tasting and am now studying for my level 2 certification (yes, the homework rocks). How wine tasting appeals to me was similar to how I feel about writing. After some research, I discovered there was a connection. Just as a wine taster engages their senses to explore the intricacies of a wine, a fiction writer harnesses the power of sensory details to bring their story to life.

A highly skilled winemaker tends to the grapes and the winemaking process to produce a wine like a Napa Cabernet that boasts flavors of ripe blackberries, velvety dark chocolate with subtle hints of cedar, culminating in a full-bodied magical experience on the palate. When I craft a story, I construct compelling plots, drawing on my sensory experiences to enhance them and then refine the work through editing and revision. In my first novel, Disenchanted, the story I created was filled with sensory details. I wanted to immerse the reader in the magic of Sophie's world, her star-crossed romance, and the haunting history of Old Wethersfield.

Some writers through the centuries, such as Jane Austen, were known to imbibe on too much wine. Research from the University of Graz shows that drinking wine enhances creative thinking for writers. Of course, it does! Now winemakers are harnessing the art of storytelling to enhance their connection with consumers. Using a new phone app called Winerytale, the user can read the story about a wine of their choice and learn about the winemakers.

While wine tasting and writing fiction may seem unrelated, the parallels are undeniable. Both pursuits involve sensory exploration, layered complexity, subjective interpretation, storytelling, and a blend of artistry and craftsmanship. The next time you savor a glass of wine or dive into a captivating novel, take a moment to appreciate the shared essence of these two worlds, where sensory delights and imaginative tales intertwine. 

Cheers!

Leigh Goff writes young adult fiction. She is a graduate from the University of Maryland and a member of the Society of Children’s Book Writers & Illustrators (SCBWI).

 She has three published novels, DISENCHANTED, BEWITCHING HANNAH, and KOUSH HOLLOW. She is also a member of SCBWI and a graduate from the University of Maryland.

Learn more about Leigh Goff on her website and blog. Stay connected on Facebook, Instagram, Pinterest, and Goodreads.

 

 

Sangria With and Without a Kick

from Vonnie Hughes

This is a lovely beverage to serve over the holidays. The color is festive and the taste refreshing.

SANGRIA

Photo by Helena Yankovska on Unsplash.com

2 cups boiling water
4 green tea bags
1 cup sugar
2 cinnamon sticks
3 cups red grapefruit juice, preferably fresh
1 cup orange juice
1 orange, sliced into thin rounds
1 lime, sliced into thin rounds
1 medium apple, cored and cut into chunks or/and wedges
2 peaches cut into wedges
3 cups carbonated water

Pour the boiling water over the tea bags and steep for 10 minutes. Discard tea bags and then stir in sugar.

In a large pitcher combine tea, cinnamon sticks, juices, and fruit. Refrigerate for at least 1 hour but preferably overnight.

Cheers!

Just before serving, stir in carbonated water. Serve in large glasses filled with ice.

THE ADULT VERSION
1 – 750ml bottle of your favourite red wine
150ml (5oz.) brandy
1 cup orange juice
½ grapefruit, sliced into thin rounds
1 orange, sliced into thin rounds
1 lime, sliced into thin rounds
1 medium apple, cored and cut into chunks or/and wedges
2 peaches cut into wedges
6 cinnamon sticks

In a large pitcher combine wine, brandy, juice, fruit, and cinnamon sticks. Refrigerate for at least 1 hour but preferably overnight.

Serve in large glasses filled with ice.

Now sit back and enjoy your drink while you scan my latest romantic suspense.

Who can you trust if you can’t trust your own mother? Through the clammy fog, Celie Francis hears the chilling message. “I know who you are, Celie. I know where you live.” And in the terrifying aftermath she reconnects with her dysfunctional family in ways she had never imagined.

BLURB:
Abused and abandoned as a child, Célie Francis knows better than to trust anyone. But after she witnesses a murder, she's placed in the Unit "New Zealand's witness protection program" where she's expected to trust strangers with her life.

It's psychologist Brand Turner's job to ease witnesses into their new identities, not to protect them, but Célie stirs feelings in him that are far from professional. When it appears someone is leaking critical information that could endanger Célie, Brand will do anything to protect her. But first he has to convince her to trust him.

Adrift in a frightening world, Célie would like to believe the handsome psychologist is everything he seems, but as witnesses are murdered and danger swirls around them, Célie must decide "can she trust Brand with her life?　

Please click a vendor's name to read more from Lethal Refuge: 
The Wild Rose Press - Amazon

Vonnie Hughes is a multi-published author in both Regency books and contemporary suspense. She loves the intricacies of the social rules of the Regency period and the far-ranging consequences of the Napoleonic Code. And with suspense she has free rein to explore forensic matters and the strong convolutions of the human mind. Like many writers, some days she hates the whole process, but somehow she just cannot let it go.

Vonnie was born in New Zealand, but she and her husband now live happily in Australia. If you visit Hamilton Gardens in New Zealand be sure to stroll through the Japanese Garden. These is a bronze plaque engraved with a haiku describing the peacefulness of that environment. The poem was written by Vonnie.

All of Vonnie’s books are available on The Wild Rose Press and Amazon.

Learn more about Vonnie Hughes on her website and blog. Stay connected on Facebook and Goodreads.

SANGRIA

from Vonnie Hughes

This is a lovely beverage to serve over the holidays. The color is festive and the taste refreshing.

SANGRIA

Photo by Helena Yankovska on Unsplash.com

2 cups boiling water
4 green tea bags
1 cup sugar
2 cinnamon sticks
3 cups red grapefruit juice, preferably fresh
1 cup orange juice
1 orange, sliced into thin rounds
1 lime, sliced into thin rounds
1 medium apple, cored and cut into chunks or/and wedges
2 peaches cut into wedges
3 cups carbonated water

Pour the boiling water over the tea bags and steep for 10 minutes. Discard tea bags and then stir in sugar.

In a large pitcher combine tea, cinnamon sticks, juices, and fruit. Refrigerate for at least 1 hour but preferably overnight.

Cheers!

Just before serving, stir in carbonated water. Serve in large glasses filled with ice.

THE ADULT VERSION
1 – 750ml bottle of your favourite red wine
150ml (5oz.) brandy
1 cup orange juice
½ grapefruit, sliced into thin rounds
1 orange, sliced into thin rounds
1 lime, sliced into thin rounds
1 medium apple, cored and cut into chunks or/and wedges
2 peaches cut into wedges
6 cinnamon sticks

In a large pitcher combine wine, brandy, juice, fruit, and cinnamon sticks. Refrigerate for at least 1 hour but preferably overnight.

Serve in large glasses filled with ice.

Now sit back and enjoy your drink while you scan my latest romantic suspense.

Who can you trust if you can’t trust your own mother? Through the clammy fog, Celie Francis hears the chilling message. “I know who you are, Celie. I know where you live.” And in the terrifying aftermath she reconnects with her dysfunctional family in ways she had never imagined.

BLURB:
Abused and abandoned as a child, Célie Francis knows better than to trust anyone. But after she witnesses a murder, she's placed in the Unit "New Zealand's witness protection program" where she's expected to trust strangers with her life.

It's psychologist Brand Turner's job to ease witnesses into their new identities, not to protect them, but Célie stirs feelings in him that are far from professional. When it appears someone is leaking critical information that could endanger Célie, Brand will do anything to protect her. But first he has to convince her to trust him.

Adrift in a frightening world, Célie would like to believe the handsome psychologist is everything he seems, but as witnesses are murdered and danger swirls around them, Célie must decide "can she trust Brand with her life?　

Please click a vendor's name to read more from Lethal Refuge: 
The Wild Rose Press - Amazon

Vonnie Hughes is a multi-published author in both Regency books and contemporary suspense. She loves the intricacies of the social rules of the Regency period and the far-ranging consequences of the Napoleonic Code. And with suspense she has free rein to explore forensic matters and the strong convolutions of the human mind. Like many writers, some days she hates the whole process, but somehow she just cannot let it go.

Vonnie was born in New Zealand, but she and her husband now live happily in Australia. If you visit Hamilton Gardens in New Zealand be sure to stroll through the Japanese Garden. These is a bronze plaque engraved with a haiku describing the peacefulness of that environment. The poem was written by Vonnie.

All of Vonnie’s books are available on The Wild Rose Press and Amazon.

Learn more about Vonnie Hughes on her website and blog. Stay connected on Facebook and Goodreads.

Warm Up with a Hearty Dinner

Time for a cold weather recipe to warm you. Below is another favorite of Studs. Your family is sure to love it, too. Don’t worry about alcohol content. It cooks away, leaving behind a rich taste to enhance the meat.

Beef Braised in Stock & Red Wine
Egg Noodles
Fresh Hard Rolls or a loaf of French bread from your local bakery and you won’t need butter
Red wine – Merlot or Cabernet Sauvignon

Beef Braised in Stock & Red Wine
1 tsp. garlic pressed
¼ tsp. freshly ground pepper
1 tsp. dried oregano
¼ cup coarsely chopped carrots
8-10 half-inch pieces of bacon
¼ cup coarsely chopped celery
3 pounds English Cut Roast or Rump Roast
½ cup dry red wine
3 tbsp. butter
2 cup beef stock
1 tbsp. olive oil
1 ½ cup drained canned tomatoes, chopped
½ cup coarsely chopped onions
1 bay leaf

Preheat oven to 350°F.

Mix the garlic, oregano, pepper, and bacon together. Make deep incisions in the beef and insert the bacon.

In a heavy 10-12 inch skillet melt 1 tbsp. butter with the olive oil over moderate heat and brown the beef evenly.

Melt the remaining butter over moderate heat in a Dutch oven. Combine the onions, carrots, and celery on a cutting board and chop them together until fine. Stir this mixture into the butter in the Dutch oven, stir frequently, for 10 minutes or until it’s soft and lightly colored. Place the browned beef on top.

Discard most of the fat from the skillet, pour in the wine and boil it briskly over high heat, stirring and scraping in the browned fragments. When the wine’s reduced to about ¼ cup, add it to the Dutch oven with the beef stock, chopped tomatoes, and bay leaf. The liquid should come about a third of the way up the side of the beef. Add more stock if necessary. Bring it to a boil over high heat, cover tightly, and braise in the middle of the oven for 2 hours or until tender when pierced with the tip of a sharp knife.

Next, and this is really important, pour yourself a glass of the red wine, grab a good book, and read for the duration of the cooking time.

To serve, transfer the meat to a cutting board, tent with foil, and let rest for at least 10 minutes.
Strain the sauce through a fine sieve into a serving bowl, pressing hard on the vegetable to extract all their juice. Skim off as much fat as possible. Slice the meat and arrange so the slices are overlapping. Moisten the slices with a little of the sauce and enjoy.

Your stove and countertop will be a mess from boiling down the wine. No problem! Grab the glass cleaner. A few sprays and it wipes right up.

Don’t worry about the quantity if you and your favorite partner are the only ones at the dinner table. Slice off just the amount of roast you think you’ll eat, and freeze the rest. It’s great for those days when you’re too busy to bother with more work.

Egg Noodles
Fill a large pot with water and follow the package directions to cook. If the noodles are done before the Stroganoff, drain them in a colander and set the pot or lid on top of the noodles to keep them warm.

REMEMBER: all noodles/pasta can easily be re-warmed by running hot water over them before serving.

To serve, scoop egg noodles onto dinner plates, then lay slices of meat alongside. Top with a hearty serving of sauce.

Bon Appétit!

Sloane Taylor
Twitter
Amazon Author Page

It's Wednesday. So, What's Cooking?

Sloane’s Stuffed Peppers, Boiled Potatoes, and Corn

Studs and I plant a small vegetable every year. Peppers, broccoli, beans and whatever else appeals to our taste buds. September is exciting because that's when the peppers, (red, yellow, and green) are ready to pick. One of my favorite recipes to make is stuffed peppers. We hope you enjoy it, too.

Sloane’s Stuffed Peppers
Boiled Potatoes
Corn
French Bread
Dry White or Dry Red Wine – Pinot Grigio or Pinot Noir



Sloane’s Stuffed Peppers
6 med – lg peppers in any color you like
1 lb. ground chuck
1 lb. ground pork
¾ cup rice
2 tbsp. olive oil or lard
1 large onion chopped
2 garlic cloves pressed
1 egg lightly beaten
pepper to taste
1 tbsp. parsley
1 tbsp. vinegar

Cut tops off peppers and clean out seeds and ribs. Drop the peppers into a pot of boiling water that completely covers them. Boil briskly for 2 – 3 minutes. Cover the pot, remove it from the heat and set aside for 5 minutes. With tongs or a slotted spoon, carefully remove the peppers from the water and invert onto paper towels to drain.

Cook rice according to package directions but only for 10 minutes. Drain rice in a colander, run cold water over it and set aside.

In a heavy 8-10 inch skillet add the olive oil or lard, heat over medium heat until a light haze forms. Sauté the onions until soft and translucent about 5 minutes. Do not let them brown. Drain well. Add in garlic the last minute of cooking.

In a large bowl combine the ground chuck, ground pork, onion garlic blend, egg, rice, pepper, parsley and vinegar. Mix well, cover, and set the bowl in the refrigerator until you’re ready to complete the recipe.

You can prepare the stuffed peppers up to this point three hours before completion.

Sauce
14 oz. can diced tomatoes
¼ cup white vinegar
1 cup chicken stock fresh or canned
2 tbsp. flour

Preheat the oven to 350˚

Pour ¾ cup chicken stock into a saucepan and heat over medium heat. Pour the remaining chicken stock in a small bowl. Sprinkle in the flour while stirring well with a fork. Whisk this mixture into the saucepan, stirring constantly. Cook over high heat until the sauce comes to a boil. Reduce heat to low, simmer for about 3 minutes, stir in tomatoes with their liquid and vinegar. Heat through. Remove from the heat.

Pour ¼ cup or so of the sauce into an ovenproof baking dish that holds the peppers comfortably.

Spoon the meat mixture into the peppers, forming a small mound on top. DO NOT PACK THEM. Stand them up in the baking dish. Shape the excess meat into medium size balls and lay them between the peppers. Pour the remaining sauce over the meat.

Bake covered 30 minutes. Bake uncovered 10 – 15 minutes longer.

Leftovers freeze great for another meal.

Boiled Potatoes

I’ve discovered Idaho type potatoes make the best mashed or boiled dishes. They cook faster and don’t get that tinge of black when cooked.

1 potato per person
bay leaf or basil
chicken stock
Butter to taste
pepper to taste

Peel the potatoes, rinse and cut into thirds. Drop them into a pot a little less than half filled with chicken stock. Add bay leaf or a small amount of basil. Cover the potatoes chunks with water and a lid. Bring to a boil over medium-high heat. Lower the heat so potatoes continue to cook with a soft boil.

Test with fork after 15 - 20 minutes. It should slide in easily when the potatoes are done.

Drain water and remove bay leaf. If you’ve used basil, most will drain away and that’s okay. You want the flavor more than the leaves. Return potatoes and pot to burner with the heat turned off.

After the potatoes are cooked and drained, add the butter and pepper. Turn with a spatula or spoon to coat well. You’re ready to serve!

Corn
1 can corn I prefer Green Giant Niblets
3 tbsp. butter cut into pats

Drain corn, then pour into micro wave safe bowl. Lay butter pats across the top. Microwave for 3 minutes, stir and serve.

I'll be back Monday with a little more from Paul Stansford. Until then...

Happy eating!

Sloane Taylor
Amazon Author Page